To evolve in a space where the West meets Asia, where the two comes together for a

cuisine in a perfect balance of tastes & textures!

Grand Cru Equatorial Chocolate Cake with Cinnamon


Chocolate cake: Chocolate: 160g / Fresh cream: 120g / Eggs: 2 / Sugar: 30g /  Flour: 40g / Butter: 80g.

Cinnamon ice-cream: Egg yolks / Milk: 500g / Sugar: 500g / Icing sugar: 50g /  Whipping cream: 500g / Cinnamon powder: 50g.

Decoration: Cinnamon sticks / Cinnamon power.


Chocolate cake: 

- Melt the chocolate and butter in separate bain-marries.

- Beat the eggs with the sugar. (1)

- Beat the melted butter with the flour. (2)

- Whip the fresh cream.

- Mix (1) and (2). Add the chocolate and whipped cream.

- Pour into moulds. Cook in the oven for 8-10 minutes at 180-200ºC.

- Turn out off the moulds, put 1 scoop of cinnamon ice-cream on top.

- Decorate with a cinnamon stick and cinnamon power.

Cinnamon ice-cream: 

- Mix the sugar and icing sugar. (1)

- Add the stabilizer to the milk then bring to the boil. (2)

- Pour (2) slowly into (1) and mix everything together. 

- Cook over a low heat (proceed as for custard).

- Let cool, add cinnamon and place in an ice-cream machine.